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Producing food in a sustainable and fair way is one of the biggest challenges of our time. In Brazil, where conventional agricultural production - which uses synthetic inputs such as fertilizers and pesticides - is predominant, organic agriculture based on agroecology is seeking its space through social movements and policies that aim to improve the quality of the food that reaches our tables and reduce the risks that monoculture causes to human and environmental health. It is in this context that we discuss in the 2nd episode of this season about food production - where it all begins. • REFERENCES The links mentioned are gathered on the episode page https://www.fsp.usp.br/sustentarea/20... • CONTACT US To learn more about our work, visit our website: https://www.fsp.usp.br/sustentarea E-mail: [email protected] Spotify: https://spoti.fi/2Or5syG Instagram: / sustentarea Facebook: / sustentarea LinkedIn: / sustentarea YouTube: / @sustentareausp Orelo: https://app.orelo.cc/bRuk • TECHNICAL INFORMATION Comida que Sustenta is a production of Sustentarea. To listen to all episodes, follow us on Spotify, Orelo, on YouTube or visit sustentarea.com.br. The coordination, support for the agenda, script and research of this production were by Nadine Marques and Mariana Hase Ueta. Presented by Ana Lúcia Romito and Patrícia Melo. The chef's tips were curated by Maria Catão and Danielle Freitas. The editing was done by Lucia Santos Felipe and the soundtracks and sound effects were by Daniela Viana and Fernando Kuraiem. The promotional materials were by Clarissa Taguchi and Katharina Cruz. Sustentarea is a research and extension center at USP, conceived and coordinated by Aline Martins de Carvalho, professor in the Department of Nutrition at the School of Public Health at USP.